Description
The basis of this carpaccio is tender, soft, thin pieces of salmon, and a special charm give him the nut-mustard notes of crisp arugula. The sauce of mustard and vegetable oil makes this Union even more harmonious and bright.
Ingredients
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Salmon
600 g
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Salt
2 Tbsp
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Sugar
2 Tbsp
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Allspice
2 Tbsp
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Vodka
2 Tbsp
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Arugula
200 g
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Tomato
2 piece
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Mustard
1 tsp
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Lemon juice
2 Tbsp
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Vegetable oil
6 Tbsp
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Parmesan
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Capers
1 Tbsp
Cooking
Salmon and arugula
1. Salmon fillet wash and dry. 2. In a mortar crush the peppercorns. Add salt and sugar.
3. Pour in vodka and stir.
4. Spread the mixture salmon. Put it on a plate, cover with cling film and put into the refrigerator for half an hour. Then flip the fish, again cover with foil and put into the refrigerator for another half hour.
5. With a whisk mix the mustard with the lemon juice and gradually pour in vegetable oil, continuing to whisk the sauce with a whisk to obtain a homogeneous emulsion.
6. Add salt and pepper to taste.
7. To get the fish and rinse under cold water. Dry with paper towels and cut into thin slices. Lay the sliced fish on plate (4 plates, if you want to submit the batch), pour the mustard sauce and put into the refrigerator to marinate 15 minutes while you do the vegetables.
8. With tomatoes remove the skins, cut them in half, remove seeds and cut into small cubes. Drain in a colander, sprinkle with a little salt and give the excess liquid to drain for 5 minutes.
9. Put the arugula in a bowl, add a teaspoon of mustard sauce and stir.
10. Tomatoes put in a separate bowl, add capers, a teaspoon of mustard sauce and stir.
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